I assume these are smallish, thin pork chops? If so their use is fairly limited, unfortunately. You can't get a good sear on them because by the time they actually turn brown they are over cooked. They don't have much flavor so the meaty, juicy chop on a plate idea is kind of flushed down the toilet. I tend to use things like this in stir fry, Slice the chops in thin strips and then stir fry over medium-high heat with some other stuff. Serve over rice.

Your tropical climate lends itself to all kinds of flavors and fruits. "Stir fry" can be anything. It could be chiles, mango, shrimp, and pork.

Have you discovered the wonders of brining? For 4 chops, dissolve 3 tablespoons of kosher or sea salt and 3 tablespoons of sugar in 1 1/2 quarts of cold water in a zip bag for one hour. Remove from the brine, dry with paper towels and proceeed. They won't be over salty and are guaranteed juicy and tender, as long as you don't overcook them.

What fresh fruit do you have available? Can a marinade be made with orange juice, some vinegar (not a lot - just for a bit of zing), freshly grated ginger, and honey, marinate for an hour, and then grill....reduce the marinade to drizzle over top.

I put some olive oil, teriyaki sauce, or soy sauce on them, sprinkle with chinese 5 spice, and some tarragon. Let them sit in that for awhile and then I either put them on the grill or on the forman grill and cook until they are still a bit pink in the center. They are nice and juicy and very flavorful. If you can capture the juices then you can pour those over the chops when you serve them.

Akcherly, it's been my experience that a quick turn in a really hot well-greased pan can give a good and tasty little chop. Season them well, then let sit at room temperature in some oil - I favor a mixture of plain olive oil and some Chinese (non-sesame) hot chile oil. Drop into a very hot pan, under a good vent hood if not outdoors, and get'em just brown and hot through, two or three minutes per side. I like these for a good hot lunch sandwich.